This taco recipe is an oldie but a goodie for us, and once you make it once you’ll see why! The Spicy Brussel Sprouts is one of my own creations that we like to pair with mexican-inspired entrees like this one...
Avocado Lime Salsa:
2 ripe avocados, cut into ¼ inch dice
2 small tomatillos, cut into ¼ inch dice
1 medium tomato, cut into ¼ inch dice
½ red onion, cut into ¼ inch dice
1 jalapeno, seeded (unless you like it spicy like we do!) and minced
1 clove garlic, minced and mashed to a paste with 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Zest and juice of 1/2 lime
2 tsp olive oil
Kosher salt & freshly ground pepper to taste
6 oz Halibut or other similar white-fish
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
freshly ground black pepper
juice of 1/2 lime
8 soft flour or corn tortillas
1 14-oz can of low-fat refried beans
4 oz Oaxaca or cotija cheese crumbled (optional)
To make the salsa in a bowl combine all ingredients and salt & pepper to taste. Set aside to let the flavors combine.
To make the tacos, cook the fish by brushing with oil on both sides and sprinkle with the cumin, chili powder, salt & pepper. Grill or sautee on a hot surface on each side for about 3 minutes.. Remove the fish from the heat, cut into 1-inch chunks, and drizzle with the lime juice. Cover loosley with aluminum foil to keep warm and set aside. Heat the refried beans in a small pot over medium heat (or microwave for about 2 minutes, covered). Lightly grill or sautee the tortillas to warm through and then cover with a kitchen towel to keep warm and soft.
To assemble the tacos, spread a spoonful of warm beans on each tortilla and top with a few chunks of fish, a scoop of salsa, and cheese if you like.
Spicy Brussel Sprouts:
~8-10 brussel sprouts per person
1-2 TBS butter
Hot sauce of your choice (Tabasco, Tapatio, etc....)
To prepare the brussel sprouts, trim off the end of the stalk and peel away the loose outer leaves. Cut each brussel sprout in half lengthwise. Place in a large saute pan over medium heat with about 1/4 cup of water in the bottom and cover. Simmer for 5-10 minutes or until brussel sprouts are tender and water is evaporated (or pour out excess water). Add butter to pan and saute 2-3 minutes longer to brown the brussel sprouts. Add 2-4 TBS of hot sauce depending on the level of spiciness desired. Turn off heat and cover to keep warm until ready to serve.